PORK CHOPS WITH GLAZED PEACHES
This is a really simple, quickie pork chop dish that looks and tastes amazing. We'll use some peaches to bring out that nice, fresh summer flavor and the drippings to make a great pan sauce.
Provided by Seamus Mullen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- To cut chops from a bone-in pork loin, follow along the rib bone with a sharp knife to make one clean cut. Season the pork chops thoroughly with kosher salt and fresh ground pepper. One at a time, cover each chop with a piece of plastic wrap and lightly pound with the back of a heavy knife or a spoon to work the seasoning into the chops.Cut the peaches into medium ½-inch chunks. Slice the garlic cloves into thin slivers. Pull the sage leaves from the stems and thinly slice.
- Heat a heavy bottomed cast-iron pan over high heat. Once the pan is hot, add 2 tablespoons of the olive oil.
- To the hot pan, add all of the chops standing up on their fat cap side, to render off some of the fat, and pan-sear for a few minutes. Remove two of the chops, and lay the other two down on their meatier sides, to pan sear and cook through. After a few minutes, carefully turn over and brown the other side for another few minutes. Remove from the pan and set aside to rest.
- Repeat for the remaining chops. Remove from the pan and let rest with the other pork chops.Drain and discard some of the cooking oil. Add the peaches to the pan and sauté vigorously, about 2 minutes. Add the garlic and sage, and immediately add the apple cider. Season the mixture with salt and freshly ground black pepper. Add the butter and swirl the mixture together, to emulsify the butter into the peaches. Remove from the heat.
- Stack the rested pork chops on a platter and finish by spooning the peaches and pan juices over top. Serve immediately.
PEACHY PORK CHOPS
This recipe is good and easy, two things that definitely work for me! This is wonderful served with wild rice.
Provided by WAYBET
Categories Main Dish Recipes Pork Pork Chop Recipes
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium heat. Trim all visible fat from chops and season with salt and pepper to taste. Brown chops in vegetable oil.
- Combine reserved peach syrup, brown sugar and ginger. Pour over chops and bring to a boil. Add peaches and cook, uncovered for 15 to 20 minutes or until liquid is reduced to half and thick. Turn chops occasionally to insure even cooking. Serve!
Nutrition Facts : Calories 387.8 calories, Carbohydrate 48.4 g, Cholesterol 69.4 mg, Fat 9.4 g, Fiber 1.6 g, Protein 26.4 g, SaturatedFat 2.4 g, Sodium 93.2 mg, Sugar 46.4 g
PORK CHOPS WITH BRANDIED PEACHES
Haven't tried this one yet, but sounds really good. Please post a review and let me know. A great way to ensure tender and moist chops is to soak them in a brine of 1 cup milk to 1/2 Tbs salt for at least 1 hour before using in a recipe.
Provided by 2Bleu
Categories Lunch/Snacks
Time 1h30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a small skillet cook onion in 1 tablespoon oil over moderately low heat, stirring, until softened.
- Stir in 1 teaspoon vinegar and 1/4 teaspoon curry powder. Transfer mixture to a small bowl and stir in peaches and parsley.
- In a small dish stir together remaining 3/4 teaspoon curry powder, salt, and pepper. Pat pork chops dry and sprinkle mixture on both sides of pork chops, patting the seasoning into the chops.
- In a 9-inch heavy non-stick skillet heat remaining 1/2 tablespoon oil over moderately high heat until hot brown pork chops about 3 minutes on each side.
- Pour off any excess fat and reduce heat to moderately low. Add reserved syrup and remaining teaspoon vinegar and simmer, covered, 10 minutes, or until meat is just cooked through.
- Transfer pork chops to plates and keep warm. Boil pan juices until thickened, about 15 seconds, and spoon over pork chops. Serve pork chops with peaches.
BRANDIED PEACH PORK CHOPS
Categories Pork
Number Of Ingredients 8
Steps:
- Pat prok chops dry and season with 1 tsp sale and 1/2 teaspoon pepper.
- In a skillet, heat oil over medium heat and cook pork chops turning once (10-12 minutes total).
- Set aside and keep warm under foil.
- From the skillet, pour off all but 1 Tbsp of fat.
- In the skillet, heat butter over medium heat and cook shallots, thyme stirring 5-minutes until tender.
- Add 1/4 cup of brandy and carefully ignite with a kitchen match then cook over medium heat, scraping bottom of skillet.
- When flames subside, add peaches, preserves and 1/4 teaspoon of salt and pepper and cook 3-minutes until tender.
- Stir in a Tbsp brandy and meat juice from paltter and salt and pepper to taste.
- Spoon sauce over chops.
CURRIED PORK CHOPS WITH BRANDIED PEACHES RECIPE
Provided by á-170456
Number Of Ingredients 10
Steps:
- In a small skillet cook onion in 1 tablespoon oil over moderately-low heat, stirring, until softened and stir in 1 teaspoon vinegar and 1/4 teaspoon curry powder. Transfer mixture to a small bowl and stir in peaches and parsley. Pat pork chops dry. In a small dish stir together remaining 3/4 teaspoon curry powder, salt, and pepper and sprinkle mixture on both sides of pork chops, rubbing it in. In a 9-inch heavy non-stick skillet heat remaining 1/2 tablespoon oil over moderately-high heat until hot but not smoking and brown pork chops about 3 minutes on each side. Pour off any excess fat and reduce heat to moderately low. Add reserved syrup and remaining teaspoon vinegar and simmer, covered, 10 minutes, or until meat is just cooked through. Transfer pork chops to plates and keep warm. Boil pan juices until thickened, about 15 seconds, and spoon over pork chops. Serve pork chops with peaches. This recipe yields 2 servings.
SPICY PEACH-GLAZED PORK CHOPS
Sweet and spicy boneless pork chops made with a special sauce that includes peach preserves and white wine. Serve with sweet potato latkes.
Provided by Virginia C.
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- In a small bowl, mix together the peach preserves, Worcestershire sauce, and chile paste. Rinse pork chops, and pat dry. Sprinkle the chops with ginger, cinnamon, salt, and pepper.
- Heat oil in a large skillet over medium-high heat. Sear the chops for about 2 minutes on each side. Remove from the pan, and set aside.
- Pour white wine into the pan, and stir to scrape the bottom of the pan. Stir in the peach preserves mixture. Return the chops to the pan, and flip to coat with the sauce. Reduce heat to medium low, and cook the pork chops for about 8 minutes on each side, or until done.
Nutrition Facts : Calories 404.3 calories, Carbohydrate 58.2 g, Cholesterol 36.1 mg, Fat 11.5 g, Fiber 0.2 g, Protein 13.2 g, SaturatedFat 2.7 g, Sodium 91.4 mg, Sugar 52.1 g
BRANDIED-PEACH PORK CHOPS
I love the combination of peaches with pork and this sounds like a fun flambe too.
Provided by Vicki Butts (lazyme)
Categories Pork
Time 40m
Number Of Ingredients 9
Steps:
- 1. Pat pork chops dry, then sprinkle on both sides with 1 teaspoon salt and 1/2 teaspoon pepper (total).
- 2. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook pork chops, turning once, until browned and just cooked through, 10 to 12 minutes total. Transfer to a platter and keep warm, loosely covered with foil. Pour off all but 1 tablespoon fat from skillet.
- 3. Heat butter in skillet over medium heat until foam subsides, then cook shallots with thyme, stirring occasionally, until tender and golden-brown, about 5 minutes.
- 4. Add 1/4 cup brandy to skillet and carefully ignite with a kitchen match (use caution; flames will shoot up), then cook over medium heat, scraping bottom of skillet to loosen brown bits. When flames subside, add peaches, preserves, and 1/4 teaspoon each of salt and pepper and cook, covered, until peaches are tender and juicy, about 3 minutes.
- 5. Stir in remaining tablespoon brandy, any meat juices from platter, and salt and pepper to taste, then spoon sauce over chops.
PEACH-TOPPED PORK CHOPS
With fresh peaches and sweet caramelized onions, these pork chops from Frankie Mann of Warrior, Alabama are sure to be a hit with folks of all ages. "Even the finicky ones like this," she says.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in oil for 4-5 minutes or until crisp-tender. Remove and keep warm. Sprinkle both sides of pork chops with salt and thyme; add to skillet. Cover and cook for 6-7 minutes on each side or until a thermometer reads 145°. Remove and keep warm. , In the same skillet, combine the peaches, sugar, vinegar and pepper. Bring to a boil. Reduce heat; cook and stir for 2-3 minutes or until thickened. Return pork and onion to the pan; heat through.
Nutrition Facts : Calories 261 calories, Fat 11g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 328mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
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Servings 4Total Time 15 minsEstimated Reading Time 7 mins
- Season both sides of pork chops generously with Kosher salt and freshly ground black pepper. Lightly brush peach halves with oil.
- Heat grill over medium-high heat and lightly oil grill grates. I do this by folding up a paper towel and pouring some vegetable/canola oil on it. I then place paper towel on grates and use my grill brush to push the towel very quickly over them.
- Grill pork chops on grill, flipping once, until just cooked through. Grill peach halves, cut side down, until warmed through and you get those awesome looking grill marks!
- Meanwhile, stir together peach preserves, bourbon, apple cider vinegar, and onion powder in a small saucepan. Season with Kosher salt and place saucepan on grill along with pork. Bring to a boil and let simmer on the cool side of the grill for about 6-8 minutes. Alternatively, you can also do this part on the stove inside (bring mixture to a boil over high heat, then lower heat to maintain a simmer).
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